As sweet potato season arrives and tomato season ends, I created this savory roasted sweet potatoes with cherry tomatoes recipe as a transition from one season to the next. Fresh and full of flavor, this is a great side dish to the main entree, as well as a great option to take along to a gathering.
- 16 oz sweet potato, peeled and sliced into 1 1/2" pieces
- 1 1/2 Tbsp + a glug olive oil, divided
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/2 tsp sea salt, divided
- 1/4 tsp fresh ground black pepper, divided
- 1 bunch green onions, green and white parts sliced on a diagonal
- 1 pint cherry tomatoes halved, various colors if possible
- 1 clove garlic, minced
- 1 Tbsp red wine vinegar
- 1/4 cup pepperoncini peppers, thinly sliced
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Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
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In a medium-sized bowl, toss sweet potatoes with 1 Tbsp of the olive oil, smoked paprika, garlic powder, 1/4 tsp of sea salt, and 1/8 tsp of ground black pepper. Spread sweet potatoes in a single layer on the prepared baking sheet. Roast for 30 minutes, stirring halfway through.
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While the sweet potatoes are roasting, soak the green onions in a bowl of ice water and set aside.
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To prepare the cherry tomatoes, combine the halved tomatoes, garlic, remaining 1/2 Tbsp of olive oil, red wine vinegar, 1/4 tsp sea salt, and black pepper in a medium, bowl. Season to taste and set aside to allow the tomatoes to marinate.
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To serve, spread the roasted sweet potatoes on to a serving platter. Drain the green onions, pat dry, and add to the cherry tomatoes along with the pepperoncini peppers and a glug of olive oil. Toss the tomato mixture to combine and pile the tomatoes and their juices on top of the sweet potatoes.